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Soupe au Pistou

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“A simple soup to make packed with intense flavour. From Elizabeth David's 'A Book of Mediterranean Food'.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the beans, potatoes and tomatoes into the boiling water.
  2. Season with salt and pepper and boil over a hot fire.
  3. When the vegetables are almost cooked, add the vermicelli and finish cooking gently.
  4. Make the aillade: In a blender, blend the garlic, basil and grilled tomato until thoroughly smooth.
  5. Add 3 tablespoonfuls of the liquid from the pistou (soup).
  6. Pour the pistou into a tureen, stir in the aillade and top with some grated Gruyere (Swiss) cheese.

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